Easy Rosemary Tomato and Ricotta Pasta
Elevate your weeknight dinner game with this Easy Rosemary Tomato and Ricotta Pasta, a flavorful and comforting dish that comes together in just 30 minutes! Tender pasta is coated in a luscious, creamy ricotta sauce infused with the earthy aroma of fresh rosemary and the sweetness of sautéed cherry tomatoes. A touch of garlic and shallots adds depth, while a hint of red pepper flakes offers optional heat for spice lovers. Finished with a sprinkle of grated parmesan and fresh basil for garnish, this recipe is as visually stunning as it is delicious. Perfect for busy nights, this quick and easy pasta dish pairs beautifully with a crisp salad or crusty bread. It’s a must-try for fans of wholesome, satisfying meals packed with vibrant Mediterranean flavors!
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Recipe Information
Ingredients
- 12 oz pasta (e.g., penne, fusilli, or your choice)
- 2 tbsp olive oil
- 1 medium shallot, finely diced
- 3 cloves garlic cloves, minced
- 2 cups cherry or grape tomatoes, halved
- 1 tbsp fresh rosemary, finely chopped
- 0.5 tsp red pepper flakes (optional)
- 1 cup ricotta cheese
- 0.5 cup parmesan cheese, grated
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 cup fresh basil leaves, torn (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Add the diced shallot and sauté for 2-3 minutes until softened.
Add the minced garlic and cook for another 1 minute, stirring frequently to avoid burning.
Add the halved cherry tomatoes to the skillet and stir well. Cook for 5-6 minutes, allowing the tomatoes to soften and release their juices.
Stir in the chopped rosemary and red pepper flakes (if using). Cook for another 2 minutes, letting the flavors meld together.
Reduce the heat to low and stir in the ricotta cheese, mixing until creamy and combined. Season with salt and black pepper.
Add the drained pasta to the skillet and toss to coat in the sauce. If the mixture seems too thick, stir in reserved pasta water a few tablespoons at a time until the desired consistency is reached.
Remove from heat and sprinkle the grated parmesan cheese over the pasta. Toss gently to combine.
Divide the pasta among serving bowls, and if desired, garnish with torn basil leaves. Serve immediately and enjoy!
Nutrition Facts
Calories |
1410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.5 g | 89% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 2136 mg | 93% | |
| Total Carbohydrate | 143.3 g | 52% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 14.5 g | ||
| Protein | 70.4 g | 141% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1588 mg | 122% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1336 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
